Ingredients
8 boneless, skinless chicken thighs
2 12 ounce jars Major Grey chutney
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper, (if desired)
salt
fresh ground pepper
1 T butter
1 T olive oil
Preparation
Rinse and pat dry chicken. Sprinkle with salt and fresh ground pepper.
In a large deep sided frying pan, melt the butter with the olive oil over medium high heat until butter stops frothing.
Brown the chicken on both sides, making sure not to crowd the chicken–do two batches if need be. As chicken is well browned (does not need to be cooked through, just well browned), remove from frying pan to a plate. When all the chicken is browned, pour off most of the accumulated fat, leaving 2-3 tablespoons in the pan.
Over low heat, pour the chutney into the pan, allowing it to liquify and begin to bubble. Add the thyme and cayenne, and stir. Add the chicken and any accumulated juices back to the pan, turning to coat with sauce. Cover, and cook on simmer for 1/2 hour. Uncover, and cook on simmer for another 15 minutes, to allow the sauce to thicken a bit.
Serve with coconut rice:
1 cup jasmine or basmati rice 1 cup coconut milk 1 cup water 1/2 teaspoon salt.
Bring rice, salt and coconut milk/water mix to boil, stir, cover, and lower heat to low for 10 minutes. Remove from heat, and let sit, covered for 30 minutes. Before serving, sprinkle rice with cashews and chopped parsley.
